After a not-so-delightfully long February, it is finally March. I love March because of daylight savings time. To me, its the start of summer! Another great thing about March is a new ingredient for Seasonal Potluck, and this time around we’re doing artichokes.
Artichokes are like pizza to me, I don’t hate them, I just would never choose to eat them. (yes, people, i’m not a huge pizza fan) I decided to take this opportunity to teach myself to like artichokes just a little more. When I think of artichokes, I think of my childhood best friend, Katy and her family. Those people love their artichokes! Always steaming them, and dipping them in mayo. Blech. I hate mayo, maybe that’s why I have an aversion to artichokes. I read THIS post about stuffing artichokes with garlic and lemon then roasting them. Supposedly they’re good enough to eat without mayo. I decided to give it a shot. After all, what else can you do with a whole artichoke?
Whole Roasted Artichoke recipe from Pinch My Salt
Prepare the artichokes by slicing off the top third of the choke, and the stem with a sharp knife. Tear off a large square of heavy duty aluminum foil, drizzle it with a few drops of olive oil, and smear it around a bit. Place one artichoke in the middle of the foil and open up the leaves a bit with your fingers. Tuck a few peeled garlic cloves into the artichoke.(**I used minced garlic because that’s what I had on hand) Sprinkle kosher salt all over it then squeeze lemon juice and drizzle olive oil over the top. I used half a lemon per artichoke and probably drizzled a tablespoon or so of oil (maybe more).
Wrap the foil up around the artichoke, sealing it well. If you don’t have heavy duty aluminum foil, wrap it with an extra sheet of the regular kind. Repeat with as many artichokes as you want. Place wrapped artichokes in a pan and roast in a preheated 425 degree oven for one hour and 15 minutes. If you are using small artichokes, one hour is good. Jumbo artichokes might take an hour and a half.
Peel off the leaves one by one, and enjoy the garlicky, lemony, salty olive oil as you scrape each one with your teeth. When you get to the bottom, scrape the fur away with a spoon and enjoy the heart
You know what? They were pretty good. I still wish they were spicy or something, I’m going to have to figure out something else to dip them in other than mayo. Suggestions anyone?
To witness the ultimate in irony, head on over to Seasonal Potluck to check out my artichoke pizza post that’s featured there this month! Be sure to check out the artichoke link party, and add your own artichoke recipes!
Try squirting on some hot sauce before you steam them, or dip them in it before you eat – should definitely make them spicey! I have started putting hot sauce into or on everything I find bland!
I dip boiled artichokes in peppered olive oil. Jeff dips his in butter.
WHAT – You’re not a fan of pizza?! Pizza is everything that is good in the world! I won’t hold it against you, though… Gosh, I have no artichoke suggestions for you… I turn my artichokes into dip. Roasting them with garlic just has to be the bees knees, though. YUM…
I definitely think a dip in my future. Do you ever use whole artichokes for dips? Or just canned ones? I know on the pizza stuff. I’m a total weirdo
You can use whole chokes for dip. Get the small ones, trim, steam/saute, then chop ‘em up into your dip.
Try dipping them into Balsamic Vinaigrette!! YUM!
Try mixing your balsamic vinaigrette with mayonnaise! about half and half makes the perfect dip for traditionally cooked artichokes! mmm mm mm!
Your photos are absolutely beautiful. Keep em coming!
The husband and I can make a meal from a couple – each – of artichokes! I’m with you that the best way to cook them is to steam them and then I make a couple of different sauces. So good!!! Thanks for stopping by my side. I’ll be back!
Dip them in Sriracha with Greek Yogurt!
Mmmm! I Love artichoke!!
I’ve grilled artichokes and I’ve steamed artichokes, but I’ve never roasted them before! I must try this! Thanks for checking out my site. Hope you visit it again, as I’ve given it a BIG makeover and launched it right after you left a comment on the old layout. Have a great weekend!
I love to make a homemade hollandaise sauce a la Julia Child to dip my steamed artichokes in – YUM. Can’t wait to try roasting, this recipe seems simple and delicious.
if you like wasabi mix some prepared wasabi & a little greek yogurt together
GREAT idea! Thank you!
We always dip them in melted butter and parmesan! Other good dips include pesto/Greek yogurt and lemon juice/olive oil and red pepper flakes—
P.s. thanks for the tip on using heavy duty foil, mine took forever in the cheaply stuff!
I mix a little mayo and pesto for my dipping sauce. Melted butter with a little lemon juice is also yummy.
I boil and roast mine depending on how I feel. When I roast – I stuff with bread crumbs.
You might try hollandaise sauce, I use to eat them like that. Also garlic butter and lemon butter. I also like them with the mayo (I know you are not a fan of that).
dipping them in a mix of butter, lemon juice and garlic. Sooo good!
I love dipping them in red wine vinaigrette! Of course, I use red wine vinaigrette for just about anything… like on cold pasta and tomatoes, for dipping carrots and cucumbers, etc.
HOLA !!! LAS RECETAS SE VEN MUY BUENAS PERO PODRIAN HACERLO CON TRADUCCION EN ESPAÑOL? VOY A TRATAR DE INTERPRETAR LAS RECETAS MUCHAS GRACIAS PATTY
Gracias por leer. Voy a tratar de trabajar en traducciones al español para el futuro
Thanks for this helpful post. I shared it on my Facebook page this morning.
I don’t like mayo either so i dip my steamed artichoke in butter, salted of course